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In the summer life, many people like to eat fruits. Like to like, but often do not know what summer seasonal fruits are, at most only know to eat a watermelon only.
Common summer fruits such as mangoes, peaches, apricots, grapes, strawberries, lychees, prunes, etc. They are each rich in nutrients, and all of them can play a role in clearing the heat and relieving the summer heat.
The cherry season is here again, with trees full of jade green and a million dots of vermilion. It's cherry season again, let's have a cherry-flavored summer.
Cherries can be said to be the holy grail of summer. They are small and red in shape, sour and sweet in taste, and have great nutritional value.
According to the ancients, cherries are the "fruit of the heart" and grow during the summer months. They are hot because they are ripe before the other fruits.
It is a rare fruit with sufficient yang energy and warm nature, which can replenish the body full of heart energy, so people have the custom of eating cherries in summer.
From the perspective of Chinese medicine, cherries have the effect of tonifying the middle-qi, dispelling wind and removing dampness.
In addition, cherries contain the important substance anthocyanin, a substance that reduces the reabsorption of uric acid by the kidneys and is effective in lowering uric acid.
Cherries are a fresh fruit with good color, flavor and shape, and can be processed into cherry jam, cherry juice, canned cherries and dew, in addition to being eaten fresh. They have a bright red color and almond-like aroma, which makes them intoxicating to eat.
Today I want to teach you the practice of cherry sauce, once cooked and put in the refrigerator, eat as you go, sweet and sour, very enjoyable!
Ingredients: fresh cherries, lemon, sugar, rock sugar
In the first step, remove the roots from the fresh cherries, then wash them with water and cut up the lemon and set aside.
Step 2: Remove all the seeds from the washed cherries, then put them in a basin, add sugar and mix well, and marinate for half an hour.
In the third step, pour the cherries, together with the marinade, into the pan. Add the right amount of icing sugar and bring to a boil on high heat, then simmer slowly on low heat.
Tip: The amount of sugar and icing sugar added should be increased or decreased according to your taste. You can also use all icing sugar, or all white sugar.
Step 4, to simmer while stirring to prevent sticking to the pot, remember to remove the floating foam halfway through.
Step 5: When simmering until thick like jam, squeeze out the lemon juice and add it to the pan, then immediately stir well.
Tips:Add some fresh lemon juice, can play a role in adjusting the acidity, increase the aroma of fruit, improve the gloss, sterilization and corrosion.
In addition, the citric acid in lemon juice, which is an all-natural bactericidal preservative, can extend the shelf life.
Step 6: After the ceasefire, wait for the cherry sauce to cool down and put it into a clean glass jar. Then just chill in the refrigerator and eat as you go.
Tip:If you don't have lemon at home, you can also use white vinegar instead, only that white vinegar is not as effective as lemon juice.